Korean Style Beef Tacos

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Marinated beef strips put on a tortilla along with quick pickled cabbage and cheese for amazing Korean Style Beef Tacos.  This post was originally written June 26, 2013.

For several years we belonged to a CSA.   Every Friday we would go to the farmer’s market and pick up our share along with a few other vegetables.  Unfortunately most of the CSA’s in our area have stopped so we no longer have the option.  Instead we simply go to the market and pick out our own produce.

What is a CSA?

A CSA, or Community Supported Agriculture, is a system in which local people support a local farm by purchasing a share of the farm’s produce in advance.  This helps to support local farmers while giving local people fresh produce on a weekly basis.  It also helps to foster community connections and splits the risks and rewards of farming.

When I originally wrote this post our share included mixed greens, onions, peas, mint, cabbage, strawberry cream cheese, and garlic.  I made quick work of the mint, using it in my favorite mojito recipe.   They were perfect for the hot weekend weather.

The one thing I didn’t know what to do with was the cabbage.   My husband loves cole slaw and my plan was to make him some but then I came across the recipe for Korean Style Beef Tacos which include a spicy pickled cabbage and I was totally sold on that.

I’ve made several other Korean recipes and have really enjoyed them.  We enjoy Korean BBQ Tofu Bowls several times a month.  Korean BBQ Sloppy Joes are a spicy take on the classic with pickled vegetables on top.  During grilling season we like Korean BBQ Flanken Style Short Ribs which are spicy thin ribs.

What Flavors are used in Korean BBQ?

Korean BBQ, which is known for its rich and diverse flavors, uses a variety of ingredients and marinades to create its distinctive taste.  Some common ingredients are soy sauce, garlic, sesame oil, Gochujang (which is Korean Red Chili Paste), brown sugar, ginger, and green onions.

These tacos looked really good and I love that they had quick pickled cabbage on top.  It makes for a nice crunch and flavor on these fusion tacos.

Ingredients:

• soy sauce
• sugar
• Gochujang (or other chili paste)
• fresh lime juice
• sesame oil
• garlic cloves
• flank steak or shaved beef (I’ve used both and like them both)
• cabbage
• rice vinegar
• olive oil (or vegetable oil)
• soft flour tortillas
• green onions
• cheddar cheese (optional)

You will need to marinade the steak or beef several hours before making this dish.  Mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves in a large container with a lid. Add the steak and cover. Shake to coat the beef.  Refrigerate at least 4 hours.

Next you will make the pickled cabbage.    Combine the rice vinegar, soy sauce, sugar, and chile paste in a small saucepan over medium high heat. Bring the mixture to a boil and then pour over top of the chopped cabbage. Toss to coat. Allow to sit for at least 30 minutes in the refrigerator.

How can I use the leftover pickled cabbage?

The quick pickled cabbage is so easy to make and you can use it on top of lots of different things.  I’ve used it on top of tacos, salads, and nachos, and we’ve even had it as a side dish.

When it’s time to make the tacos heat the olive oil in a large skilelt over medium heat.   Add in the steak and sprinkle with salt and pepper.   Saute for 5 minutes, making sure the steak is cooked through.

Chop up some of the green onions to sprinkle on top of the tacos along with the cheddar cheese and pickled cabbage.

These tacos were great topped with the pickled cabbage, a sprinkle of cheese, and some sour cream.  You could also put jalapenos or pepperoncinis on top of the tacos. Serve them with rice on the side or put the rice in the tortilla!

Korean Style Beef Tacos

Beef marinated in a sweet and spicy mixture that's sauteed and topped with quick pickled cabbage, cheese, and sour cream for a delicious taco.

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 tacos

Author: Hezzi-D

Ingredients

• 2 Tablespoons sugar
• 5 Tablespoons soy sauce
• 2 teaspoons chile paste
• 1 Tablespoon fresh lime juice
• 1 Tablespoon dark sesame oil
• 4 garlic cloves minced
• 1 1/2 lb. flank steak sliced into thin strips
• 3 c. red cabbage
• 2 garlic cloves minced
• 1/3 c. rice vinegar
• 1/4 c. soy sauce
• 1 Tablespoon sugar
• 2 teaspoons chile paste
• 1 teaspoon black pepper
• 1 Tablespoon olive oil
• 6 tortillas
• 2 green onions chopped
• cheddar cheese shredded
• sour cream

Instructions

• In a container with a lid mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves.  Add the steak and cover.  Refrigerate at least 4 hours.
• Meanwhile, chop the cabbage and place it in a bowl along with the garlic cloves.
• In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste.  Bring to a boil and then pour over top of the cabbage.  Toss to coat.  Allow to sit for at least 30 minutes.
• Heat the olive oil in a large skillet over medium heat.  Add the steak and sprinkle with the black pepper.  Saute for 4-5 minutes or until the steak is cooked through.
• Place the steak on a tortilla and top with the pickled cabbage. 
• Sprinkle with green onions and cheddar cheese then top with sour cream.

Notes

Recipe adapted from Cooking Light